Creamy and irresistible
Brigadeiros are definitely one of my favorite sweets. These Brazilian chocolate balls are so popular in Portugal and Brazil, and as a result, there are many recipes for them.
As such, it can seem tricky to find “the recipe” – the one that never fails and guarantees the best result. Especially because this dessert, like many others, is deceptively simple. The recipe itself is straightforward, but there are little details and techniques that make all the difference in the final result. So, before I share the recipe, here are my top tips for making dreamy brigadeiros.
The secrets to perfect brigadeiros:
- Traditional Brigadeiro vs Gourmet – the main difference lies in the ingredients. The traditional version uses only chocolate powder, condensed milk, and butter. The gourmet version calls for chocolate, cocoa powder, condensed milk, heavy cream, and butter. Personally, I prefer the gourmet for its creamier texture and more intricate taste.
- Ingredients – choosing the perfect ingredients is vital, and it is worth investing in quality. In my recipe, I use pure cocoa powder, instead of the typical chocolate powder, and highly recommend this change. Additionally, while I usually prefer fresh cream over the packaged ones, I find the latter ideal for the brigadeiro as it blends in better and gives you the best texture. The chocolate can be milk or dark, depending on your preference. I suggest going with a lower cocoa percentage (40% or less) so the flavor doesn’t become overly rich or cloying.
- Process – after mixing all the ingredients in a pan, it is important to be patient and watch your brigadeiro closely. Stir the mixture constantly with a spatula once you turn on the heat. Make sure it doesn’t boil too vigorously, as it can burn. If you notice the temperature getting too high, immediately lower the heat and whisk it for a few seconds to smooth the mixture. This process takes about 10 to 15 minutes.
- The “Brigadeiro Stage“- there are two moments in the cooking to look out for: the “soft” stage (spoonable) and the classic brigadeiro stage. As the mixture thickens, it will start pulling away slightly from the pan, but if it doesn’t form a clear path when you drag the spatula through the center, it’s still at the soft stage—perfect for fillings or eating with a spoon. To make brigadeiro balls, keep cooking for a few more minutes until the mixture is thicker and pulls away cleanly from the pan when stirred. That’s the ideal stage for rolling brigadeiros.
I hope these tips will help you make the best brigadeiros! Without further ado, here is my foolproof gourmet brigadeiro recipe.
Gourmet Chocolate Brigadeiros
the smoothest and creamiest
Ingredients
- 397 g condensed milk
- 200 ml heavy cream
- 2 tbsp pure cocoa poweder
- 2 tbsp unsalted butter
- 100 g milk or dark chocolate (up to 40% cocoa)
- 100 g chocolate sprinkles
Instructions
- Coarsely chop the milk chocolate.
- In a pan, mix all the ingredients with a whisk (except the sprinkles).
- Bring over medium heat, stirring throughout the entire process, until it thickens and releases itself from the bottom pan easily.
- Transfer the mixture to a bowl and cover with cling wrap. Refrigerate for about 5 hours or overnight.
- Measure portions of brigadeiro with a tablespoon. Form the brigadeiro balls with your hands.
- Roll these balls in the chocolate sprinkles and place them in the paper molds.
